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+ servings

Simple Panzanella

A simple 15-minute weeknight dinner - rotisserie chicken, tomato, cucumber and crusty bread chunks tossed with olive oil and red vinegar and finished with fresh torn basil.
Prep Time: 15 minutes
Course: Main Course, Salad
Keyword: basil, rotisserie chicken
Servings: 2
Calories: 596kcal


Sourdough Bread Croutons

  • 1.5 cups sourdough bread chunks, ideally already stale
  • olive oil cooking spray
  • salt and pepper
  • 1/2 tsp dry oregano
  • 1/4 tsp garlic powder


  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1/4 cup red onion, thinly sliced
  • 1 medium tomato, cut into chunks
  • 1-2 rotisserie chicken breast
  • 1/2 medium cucumber, peeled and cut into half moons
  • 1/4 cup fresh basil, torn into pieces


Make the Sourdough Croutons

  • Preheat oven to 325°. Cut bread into 2-inch chunks, place in a baking dish in a flat layer. Spray with olive oil cooking spray and toss. Season with salt, pepper, oregano and garlic powder. Toss again. Bake 7-10 minutes until golden. (if using fresh bread it may take a little longer to be totally dry)


  • In a large serving bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper. Add the sliced red onion and tomato. Set aside.
  • Cut chicken breast into bite sized pieces. Once bread is ready, nuke the chicken for 30 seconds to heat up.
  • Add the chicken, bread and cucumber to the vinaigrette. Toss well until all bread is coated. Add torn basil, toss again. Season lightly with salt and pepper. Serve immediately.


Serving: 1.5cup | Calories: 596kcal | Carbohydrates: 18g | Protein: 79g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 992mg | Potassium: 1057mg | Fiber: 2g | Sugar: 4g | Vitamin A: 762IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 3mg
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